Though I've written lots on bao at this site (see the recipe index and index to videos and hints) and in the Asian Dumplings cookbook, there is still more to learn. The other day for an experiment, I baked Chinese-style bao from refrigerated biscuit dough. It's supposedly an old-school Chinese-American secret. They may look good but we're quite right. Nevertheless, I was reminded of a few things about making good Chinese bao.
For the full low-down, read "Instant Bao Experiment" on Vietworldkitchen.com.